Yummy Roasted Red Pepper Dip

Happy Saturday! <3 Hope that everyone is having a good weekend day. I got home from a horse show a few hours ago, and I am exhausted. On my feet since about 3:30am now - the show went very well, so I am satisfied and running on adrenaline. Very much looking forward to relaxing with a glass of wine in front of a movie with Chris tonight…

So the recipe...This Roasted Red Pepper Dip is so easy and very healthy. It is very quick to make and keeps quite well as leftovers in the fridge. Try it with crackers, veggies, or as a spread on sandwiches! Hope you like it as much as we do!

What you will need:

ü 1/4 cup of chopped fresh basil

ü 1 teaspoon of balsamic vinegar

ü 1 of (16-ounce) can cannellini beans, rinsed and drained

ü 1 of (7-ounce) bottle roasted red bell peppers, rinsed and drained

ü 1 of large garlic clove

ü 2 tablespoons extravirgin olive oil

*I also like to salt and pepper to taste – but you don’t have to!

To Get from A to B:

ü Place first 5 ingredients in a food processor (or blender)

ü Process until smooth

ü With processor on, slowly add oil through food chute.

ü Stir in salt and black pepper if desired

Yum! XOXO